Coconut Lime Shrimp Curry with Cauliflower Rice
Equipment
- Large Skillet
- Box Grater or Food Processor
- Knife
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 can (14 oz) coconut milk
- 1 pound large shrimp, peeled and deveined
- Zest and juice of 2 limes
- 1 medium head cauliflower, grated into rice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until it starts to soften.
- Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant. Sprinkle in the curry powder and stir for another 30 seconds to toast the spices.
- Pour in the coconut milk and bring the mixture to a gentle simmer. Add the shrimp, lime zest, and lime juice. Cook for 4 to 5 minutes until the shrimp turn pink and opaque.
- While the shrimp simmer, grate the cauliflower head into rice-sized pieces using a box grater or food processor. Add the cauliflower rice to the skillet along with the salt and pepper. Stir everything together and cook for 3 to 4 minutes until the cauliflower is just tender.
- Remove the skillet from heat and sprinkle the chopped cilantro over the top before serving.
Notes
Grate the cauliflower right before adding it so it stays fluffy instead of turning soggy. If the sauce thickens too much while simmering, splash in a little water or extra coconut milk to loosen it. Leftovers reheat gently on the stove with a splash of water to bring back the creamy texture.
Course: Main Course
Cuisine: Asian
Equipment: Large Skillet, Box Grater or Food Processor, Knife
Cuisine: Asian
Equipment: Large Skillet, Box Grater or Food Processor, Knife